Whilst traditionally a breakfast meal made from leftover corned beef, it also makes a filling and tasty dinner option with the use of canned corn beef. If you are making a large pan for a crowd, make spaces between the ingredients after they have browned and crack eggs straight in to save time and serve everyone at once. They will cook through if covered with another pan or a metal plate over the top.
10 small potatoes, cut in half
1 onion, peeled, diced
1 red pepper, de-seeded, diced
340g can corn beef
2 spring onion, thinly sliced
- Cover potatoes in a large pot with water and bring to the boil. Cook for 10-12 minutes or until cooked through. Drain and set aside.
- Heat a tablespoon of oil in a large fry pan over medium-high heat, cook onions and pepper for 4-5 minutes or until softened. Add potatoes to the pan and continue to cook until potatoes are golden brown.
- Remove corn beef from can, cut roughly into large pieces and add to pan, be careful not to break it up too much. Cook for 2-3 minutes to heat through.
- Divide hash between plates. Heat a drizzle of oil in a pan and cook eggs, in 2 batches if necessary, until crisp on the bottom but yolk is still runny.
- Top each plate with a fried egg and scatter with spring onion and serve.
- Large potatoes or any variety can be used, cut into 3cm pieces
- Check for seasoning before adding salt, canned meats are traditionally high in salt
- Spice things up with a few drops of hot sauce when serving
- Green peppers can be used in place of red
- Ham or bacon can be used in place of corned beef
- Spring onions are optional, if available